Description
A delightful Southern-American cinnamon honey butter sweet potato cornbread that combines the warmth of spices with the sweetness of honey and mashed sweet potatoes, baked to a golden perfection and served with a luscious cinnamon honey butter spread.
Ingredients
Scale
Cornbread
- 1 cup mashed sweet potato (about 1 medium)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter (melted)
- 2 tablespoons honey
Cinnamon Honey Butter
- 1/2 cup unsalted butter (softened)
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish or a cast-iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg, ensuring a uniform distribution of the leavening agents and spices.
- Mix Wet Ingredients: In a separate bowl, combine the mashed sweet potato, eggs, buttermilk, melted unsalted butter, and honey. Whisk until the mixture is completely smooth and homogeneous.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing to keep the cornbread light and tender.
- Bake: Transfer the batter to the greased baking dish and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Prepare Cinnamon Honey Butter: While the cornbread is baking, blend the softened butter with honey, ground cinnamon, and a pinch of salt until the mixture is fluffy and well incorporated.
- Serve: Remove cornbread from the oven and allow to cool slightly. Serve warm with a generous smear of the prepared cinnamon honey butter for a rich, sweet, and spiced finish.
Notes
- You can use canned sweet potato puree if preferred, but ensure it is unsweetened to maintain the intended flavor balance.
- This recipe can also be made as muffins; simply adjust the baking time to 15–18 minutes.
- Leftover cornbread should be wrapped tightly and stored at room temperature for up to 2 days to maintain freshness.
